Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

If you’re looking for a dish that’s bursting with flavor yet comforting enough for any weeknight, you’ve got to try my Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe. This meal has everything you want: tender, juicy chicken marinated in a vibrant spice mix, smoky grilled veggies, and fluffy couscous soaking up all those delicious juices. I absolutely love how it all comes together on the grill – it’s simple, foolproof, and everyone in my family goes crazy for it. Stick with me, and I’ll share the best tips to nail this recipe perfectly every time.

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Ingredients You’ll Need

You’ll find the ingredients pretty straightforward, but each one is chosen to build layers of flavor and texture. A little tip: sourcing thick curd can really make your marinade creamy and tangy – if you can’t find thick curd, Greek yogurt will do just fine. Fresh coriander adds a bright note, so don’t skip it!

• Thick curd: Opt for thick and creamy for a rich marinade that clings well to the chicken.
• Turmeric powder: Adds warm color and subtle earthiness.
• Red chilli powders (regular & Kashmiri): Kashmiri adds vibrant color without overpowering heat.
• Coriander powder: Brings a citrusy aroma that complements the spices.
• Garam masala: A finishing blend that brightens the marinade’s complexity.
• Cumin/Jeera powder: For a smoky, nutty underpinning.
• Black salt/Kala namak: Adds a unique sulphur note that brings savory depth.
• Chaat masala: A tangy, zesty spice that livens up the dish.
• Dry ginger powder: For a subtle spicy warmth.
• Garlic and ginger (grated): Fresh is your friend here – it makes a huge difference in that punchy marinade.
• Fresh coriander leaves: Adds brightness and herbaceous freshness at the end.
• Chicken thighs (Maryland): Perfect for juiciness and flavor retention under high heat.
• Vegetable oil: To help grilling and keep moisture locked in.
• Vegetables (red onion, red bell pepper, zucchini, baby corn, broccoli, fennel): A colorful, crunchy variety that makes the plate pop both visually and taste-wise.
• Couscous: Quick-cooking and light, it soaks up all those wonderful juices perfectly.
• Lemon wedges: Bright acidity to finish and balance out rich flavors.

Variations

I like to encourage playing around a bit with this Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe depending on what you have at hand or your mood. Feel free to swap out veggies or spice levels—this recipe is pretty forgiving and customizable.

• Vegetable swaps: I once tried adding grilled eggplant and it was incredible — super smoky and soft.
• Heat levels: If you’re sensitive to spicy food, just reduce the red chili powders gradually—you’ll still get tons of flavor without the burn.
• Grain alternatives: Couscous is great, but quinoa or even basmati rice work beautifully if you want a different texture.
• Make it vegan: Use tofu or cauliflower steaks marinated in the same tandoori mix with grilled veggies for a plant-based twist.

How to Make Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

Step 1: Prep and Marinate the Chicken

Start by scoring your chicken thighs lengthwise – this helps the marinade penetrate deeper and cook evenly. Then mix your thick curd with all the spices, grated garlic, ginger, and fresh coriander leaves until well combined. Coat the chicken thoroughly with this marinade, cover, and refrigerate for at least 4 hours, preferably overnight. Trust me, this is when the magic happens: the chicken starts soaking up all those incredible flavors and will turn beautifully tender after grilling.

Step 2: Prepare the Vegetables

While the chicken marinates, chop your vegetables into uniform cubes to ensure even grilling. Toss them lightly with a bit of the same tandoori marinade, a pinch of salt, and a little vegetable oil. This gives them a subtle spice kiss and a nice char when grilled. I usually use a mix like red onion, bell pepper, zucchini, baby corn, broccoli florets, and fennel – but feel free to adjust to what you love. Set them aside so the flavors meld while you prep your couscous.

Step 3: Cook the Couscous

Bring salted water to a boil, then pour it over couscous in a heatproof bowl. Cover tightly and let it steam for about 5 minutes. Fluff it gently with a fork once done to keep it light and airy. I prefer to make couscous just before grilling so it’s fresh and warm, but if you need to save time, you can prepare it ahead and re-fluff before serving.

Step 4: Grill Chicken and Vegetables

Heat your grill or grill pan over medium-high heat. Brush some vegetable oil on the chicken and veggies to prevent sticking. Start with the chicken—grill each side for about 6-8 minutes until you see those lovely grill marks and the internal temperature reaches 165°F (75°C). Then grill the vegetables just until they develop char spots and are tender but still crisp – usually about 5-7 minutes. Keep an eye so they don’t burn; turning often helps.

Step 5: Assemble and Serve

Plate the warm couscous first, then nestle your grilled chicken thighs on top or alongside. Arrange the colorful vegetables around for a beautiful presentation. Finish with a sprinkle of fresh coriander and lemon wedges on the side to brighten things up just before digging in. I love squeezing lemon over everything—it really wakes up the flavors.

How to Serve Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

Garnishes

Fresh coriander leaves are my go-to garnish because they add such a lovely herbaceous burst that cuts through the richness. I also recommend lemon wedges—not just for looks, but a squeeze of lemon right before eating adds just the right amount of brightness. Sometimes I toss in a few torn mint leaves too for an extra pop of freshness.

Side Dishes

If you want to expand the meal, a simple cucumber raita or a cooling yogurt dip is perfect alongside this vibrant dish. A crisp green salad or some roasted potatoes would also work great if you’re feeling indulgent or feeding a crowd.

Creative Ways to Present

For special occasions, I love serving this dish family-style on a big wooden platter with all the components arranged in colorful sections—chicken, veggies, couscous, and garnishes. It looks stunning and invites everyone to dig in. You can also stuff the grilled veggies and chicken into warm flatbreads alongside the couscous for a fun twist on presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, separating the chicken, vegetables, and couscous if possible to keep textures fresh. The chicken actually tastes even better the next day once the flavors settle more.

Freezing

You can freeze the marinated chicken raw, wrapped tightly, for up to 2 months. When you want to enjoy it, thaw overnight in the fridge and grill as usual. I don’t recommend freezing the cooked grilled vegetables or couscous as the texture changes, but you can always make those fresh quickly.

Reheating

Reheat leftover chicken gently in a pan over medium-low heat to avoid drying out, adding a splash of water or lemon juice if needed. Warm the couscous separately in the microwave or stovetop with a bit of water, fluffing well before serving. Veggies are best served at room temperature or reheated quickly to keep their bite.

FAQs

Final Thoughts

I always recommend this Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe to friends looking for a flavorful yet approachable meal that feels special but isn’t complicated. It has become a staple in my house because it’s so versatile and loved by everyone from kids to grown-ups. Give it a try—you’ll find yourself reaching for this recipe again and again whenever you want that perfect balance of spice, char, and fresh flavors. Can’t wait to hear how much you love it too!

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